Food to feed your digestion
I’m a food lover born and bred but for me, food took on a different meaning when I was diagnosed with coeliac disease and I learned about what goes on in the gut. Since then I’ve made it my mission to help others discover how delicious it can be to take care of your digestive system. These recipes encourage a diverse diet, to help develop a healthy gut and support your microbiome (those trillions of microbes that help us digest our food). Doing so will benefit your immune system and enable you to enjoy greater energy and wellbeing.
RECIPES NAOMI DEVLIN PHOTOGRAPHS LAURA EDWARDS STYLING TABITHA HAWKINS
BOOK OF THE MONTH
Shakshuka with broad beans and labneh
A BIT ABOUT NAOMI
She’s a nutritional therapist, a food-loving coeliac and an enthusiastic cookery teacher and writer – she teaches gluten-free cooking at River Cottage, Otter Farm and Ashburton Cookery School, all in Devon. Her latest book is Food For a Happy Gut – see p102 for our special book offer.
Baked cod with pistachio crust
Flakes of cod with a nutty crust
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 12-15 MIN
“Pistachios have a delicate creaminess that works well with mild-flavoured fish. They’re also full of the fibre that your gut loves. I use glutenfree sourdough made from teff or buckwheat, but rye or spelt is great too. You can freeze the raw crumb mixture and use frozen fish to make this a super-quick supper.”
• 120g shelled unsalted pistachios, finely chopped
• 90g sourdough breadcrumbs
• Bunch fresh flatleaf parsley, leaves picked, finely chopped
• 700g sustainable cod fillet (or hake, pollock or similar)
• 200g natural yogurt
1 Heat the oven to 220ºC/200ºC fan/ gas 7. Line a baking sheet with non-stick baking paper. Put the pistachios, breadcrumbs, parsley, a pinch of salt and a grinding of black pepper in a mixing bowl and mix well, then set aside.
2 Remove the skin from the fish and slice the fillet into 4 equal portions. Put the yogurt on a dinner plate and the pistachio mixture on another dinner plate.